Summary

Ingredients

• 1 boar neck
• 2 teaspoons mustard
• 2 clove (s) garlic, fresh
• rosemary
• thyme
• oregano
• salt and pepper
• 1 tablespoon sunflower oil

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Instructions

1. Cut the garlic into pieces and remove the rosemary or thyme from their stems. Puree all ingredients with the mixer / magic wand to a paste.
2. Wash the meat, rub dry with kitchen paper, place in a roaster / casserole dish and rub with the paste. Let it steep overnight, it can also be shorter, but the marinade should be given some time so that it can be absorbed.
3. Before the meat comes into the oven, add about 6 tablespoons of water and place in the cold oven with the lid (in the case of a baking dish with aluminum foil). Let simmer at 160 ° C top / bottom heat for approx. 1 hour 45 minutes. About a quarter of an hour before the end of the cooking time, remove the lid and leave the meat in the oven. It is completely through when it has reached a core temperature of 75 - 80 degrees.
4. After the end of the cooking time, let the meat rest for a short while and make a sauce from the meat stock.
5. Bulgur and blanched / steamed snow peas and beans go very well as a side dish.